Can you freeze chicken pot pie soup?

Yes, chicken pot pie soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating. Note that the texture of the vegetables and possibly the creamy base may change slightly after freezing and thawing.

What goes well with chicken pot pie soup?

Chicken pot pie soup pairs well with crusty bread, a side salad (especially a green salad with a light vinaigrette), biscuits, or cornbread.

What can I add to store bought chicken pot pie soup to make it better?

To enhance store-bought chicken pot pie soup, add fresh or frozen vegetables (peas, carrots, celery), cooked chicken, herbs (thyme, rosemary, parsley), a splash of cream or milk for extra richness, or a sprinkle of cheese on top. Season with salt and pepper to taste.

How do you thicken chicken pot pie soup?

You can thicken chicken pot pie soup by simmering it uncovered to reduce the liquid, adding a cornstarch slurry (cornstarch mixed with cold water), or stirring in a mashed potato.

What's the difference between chicken pot pie and chicken pot pie soup?

The main difference is consistency. Chicken pot pie is a casserole with a thick filling and a crust, while chicken pot pie soup is a liquid version with a thinner consistency, resembling a creamy soup but containing the same classic ingredients.

How long does chicken pot pie soup last in the fridge?

Chicken pot pie soup will last for 3-4 days in the refrigerator when stored in an airtight container. Ensure it cools down before refrigerating.

Chicken Pot Pie Soup That Tastes Just Like The Classic Comfort Dish 2026

Chicken Pot Pie Soup

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This comforting soup captures all the creamy, savory flavor of a classic chicken pot pie in a bowl. Made with a rotisserie chicken and frozen vegetables, it’s an affordable and quick weeknight meal that feels like a warm hug.

Author: Harmony
Prep Time: 15min
Cook Time: 30min
Total Time: 45min
Yield: 6 servings 1x
Category: dinner
Method: stovetop
Cuisine: American

Ingredients

Scale

2 tablespoons butter or olive oil
1 medium yellow onion, diced
3 medium carrots, peeled and diced (about 1 cup)
2 celery stalks, diced
3 cloves garlic, minced
1/3 cup all-purpose flour
4 cups low-sodium chicken broth
2 cups whole milk or half-and-half
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1 bay leaf
3 cups shredded cooked chicken (from a rotisserie chicken)
2 cups frozen mixed vegetables (peas, corn, green beans)
1 cup diced gold potatoes (optional)
Salt and freshly ground black pepper to taste
Fresh parsley, chopped (for garnish)

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Instructions

In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Cook for 6-8 minutes until softening. Add garlic and cook 1 minute more.
Sprinkle flour over vegetables. Stir constantly and cook for 2 minutes to make a roux.
Gradually whisk in chicken broth, then milk, ensuring no lumps form. Add thyme, rosemary, and bay leaf. Bring to a gentle simmer.
Reduce heat to medium-low. Simmer for 10-15 minutes, stirring occasionally, until slightly thickened and carrots are tender. Add optional potatoes with the broth if using.
Stir in shredded chicken and frozen vegetables. Simmer for 5-7 more minutes until heated through.
Remove bay leaf. Season generously with salt and pepper. Ladle into bowls and garnish with fresh parsley.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend. For dairy-free, use oil and full-fat coconut milk. Soup thickens upon standing; add a splash of broth when reheating if needed. Freezes well for up to 3 months.

Nutrition

Serving Size: 6
Calories: 320
Sugar: 8
Sodium: 450
Fat: 14
Saturated Fat: 6
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 28
Fiber: 4
Protein: 22
Cholesterol: 70

Find it online: https://www.homestyletable.com/chicken-pot-pie-soup/